Chicharon

Ingredients:
1 kilo of pork skin
1 tsp. salt
4 tbsp. vinegar
MSG and pepper

Dipping Sauce:
3 tablespoons vinegar
3 cloves crushed garlic
1 chopped onion
patis or salt and freshly ground pepper to taste
Hot chili pepper (optional)

Combine all dipping ingredients

Directions:

1. Boil the pork skin in a sufficient amount of the prepared solution until tender.
2. After boiling, cool and remove the fat portion.
3. Slice into desired sizes.
4. Dry under the sun until firm.
5. Deep-fry at about 188oC and strain.
6. Pack in plastic bags.